July 25, 2013
Baba Ghanouj
Baba ghanouj, also called baba ghanoush, is a savory purée of eggplant flavored with tahini, lemon juice, and fresh herbs. Eat it with wedges of whole-wheat pita bread for dipping, or spoon it over roasted meats and vegetables.
Ingredients
- 1 large eggplant, halved lengthwise
- 3 Tablespoons sesame tahini
- 1 clove garlic, chopped finely
- 2 Tablespoons nonfat plain yogurt
- 1/2 Cup parsley leaves, chopped, plus more for garnish
- 1/4 Cup lemon juice
- 1/2 Teaspoon salt
- 1 Tablespoon extra-virgin olive oil, plus more for garnish
- Warm pita bread or crackers, for serving
Directions
Preheat the oven to 350 degrees and line a baking sheet with aluminum foil.
Place the eggplant cut side down on the baking sheet. Prick all over with a fork and bake until soft and collapsed, about 20 minutes.
When cool enough to handle, scoop the eggplant pulp into a bowl and discard the skin. Add the remaining ingredients (except for the parsley if using a blender). Mash for a chunky texture, or purée in a blender for a smooth texture.
Garnish with parsley and drizzle with olive oil. Serve with warm pita bread or crackers.
Nutritional Facts
Servings4
Calories Per Serving119
Total Fat6g10%
Sugar7gN/A
Saturated0.9g4.6%
Cholesterol0.2mg0.1%
Protein4g8%
Carbs14g5%
Vitamin A2µgN/A
Vitamin B60.2mg9%
Vitamin C10mg17%
Vitamin E0.6mg2.8%
Vitamin K6µg8%
Calcium81mg8%
Fiber6g25%
Folate (food)53µgN/A
Folate equivalent (total)53µg13%
Iron1mg8%
Magnesium37mg9%
Monounsaturated2gN/A
Niacin (B3)2mg9%
Phosphorus138mg20%
Polyunsaturated3gN/A
Potassium477mg14%
Riboflavin (B2)0.1mg8.1%
Sodium313mg13%
Thiamin (B1)0.2mg14.2%
Zinc0.9mg5.9%
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